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Every once in awhile, nothing beats a good bowl or plate of fried rice! It seems that everyone cooks fried rice these days – all with different combinations and flavours, that it almost is just what it really is – fried rice.

My favourite fried rice is the one I used to eat as a kid in Singapore – home cooked by my grandma. It was delicious 🙂 I can still remember the flavour, the chopped fresh pieces of prawns, the springy fishcake cubes, the really crunchy french beans (I really miss this! Don’t know where I can find it in Perth!), chopped up to give both visual appeal and a lovely texture to the rice. Plus of course chopped pieces of charsiew in the rice.

These days, fried rice is made up of leftovers. From the rice to the meat – it’s a quick but yet yummy weeknight meal!

However, in making this fried rice, I did a bit of a google, to find out exactly how do you fry rice without making it too soft or hard and of course how to make it tasty! I referred to the trusty “Rasa Malaysia” and came across her recipe for “Fried Rice“. I always wanted to know how to make the egg just coat the rice, so check out her recipe for this! Whilst I didn’t follow her quantities and half the ingredients, I did use the fish sauce which really made the rice tasty and of course followed her egg method.

By the way, I love this fishcake that I found at Emma’s Seafood – it’s actually the fried fishball, sold in a huge bag. I just chopped it up into smaller pieces. It’s exactly how I like my fishcake – bouncy and springy!